Corn Dip with Cream Cheese
This Corn Dip with Cream Cheese is crazy delicious and addictive. Filled with an unexpected blend of Mexican corn, cream cheese, cheddar cheese, Rotel, Greek yogurt, cilantro, and taco seasoning, this creamy dip is a flavor bomb that will have everyone coming back for more. Serve it with Frito chips and you have the perfect dip that works great for everything from game day to summer picnics.
Ingredients
- 2 cups southwest corn (with red and green peppers), frozen or canned
- 10 ounces rotel
- 8 ounces whipped cream cheese
- 1 cup plain Greek yogurt
- 2 cups cheddar cheese, shredded
- ½ cup green onions, sliced
- 1 teaspoon taco seasoning
- ⅓ cup cilantro, chopped
- salt and pepper to taste
Instructions
- In a large bowl mix together the corn, rotel, cheddar cheese, green onions, cream cheese, greek yogurt, and taco seasoning. Fold in the cilantro at the end.
- Serve inendialty or chill for chill for 2 hours up to overnight. Serve with frito corn chips or your favorite cracker or veggies.
Notes
Make it a Hot Corn Dip:
Make the dip and put it in a casserole dish or large cast-iron skillet. Bake at 350 degrees for 15-20 minutes. Add some extra shredded cheddar cheese on top and bake for 15-20 minutes more until the cheese is melted.
Storage & Leftovers
Store any leftovers in an airtight container in the fridge for up to three days. You can make this a day ahead of time.
Freezing
I would not try to freeze this.
Nutrition
Calories: 111kcalCarbohydrates: 9gProtein: 9gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 15mgSodium: 193mgPotassium: 197mgFiber: 1gSugar: 4gVitamin A: 311IUVitamin C: 5mgCalcium: 136mgIron: 1mg
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